Ground brisket WITH raw bacon to make the best smoked burgers. These brisket bacon burgers are rich, smoky, and packed with flavor. The brisket gives you that beefy bite and the bacon brings in a smoky saltiness that puts 'em over the top. You might wanna wear a bib — these burgers are juicy!
Smoked Brisket Bacon Burgers
I ain’t saying this burger will change your life... but it might. Grinding your own brisket with a little bacon mixed in gives you that perfect blend of juicy, smoky, beefy goodness. It’s rich, it’s indulgent, and it’s 100% worth the effort.
Author:Malcom Reed
Ingredients
- 16 lb whole packer brisket (untrimmed)
- 2–3 lbs bacon ends & pieces (or thick-cut bacon)
- Killer Hogs Steak Rub (or salt, pepper, garlic)
- Burger buns (toasted)
- Sliced cheddar and Swiss cheese
- Pickles
- Red onion slices
- Lettuce
- Tomato slices
- Big Malc's Burger Sauce (or your favorite burger sauce)
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½ cup Blue Plate mayonnaise (or your favorite mayo)
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1 tablespoon yellow mustard
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¼ cup sweet pickle relish (juice and all)
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1 tablespoon freshly grated onion (with juice)
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½ teaspoon Killer Hogs TX Rub (or a mix of coarse salt & black pepper)
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½ teaspoon paprika (for color)
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1–2 teaspoons red wine vinegar (just a drizzle)
Big Malc's Burger Sauce
Directions
Prep the Brisket and Bacon
Tip: Freeze your brisket for 20–30 minutes before grinding to keep it cold and help the grinder work smoother.
Cut the brisket into 1½ to 2-inch chunks, separating the flat from the point if needed.
Keep the fat on — you want a good lean-to-fat ratio for juicy burgers.
Cut bacon into similar-sized pieces so it runs through the grinder easily.
Grind the Meat
Alternate brisket and bacon as you feed it through the grinder to evenly mix.
Grind the meat with the large plate first then if you want a finer grind, repeat the grind process
Chill the ground brisket-bacon mix in the refrigerator until ready to form patties.
Form the Burger Patties
Weigh out about 8 oz portions and loosely form into balls.
Use a burger press or hand-form into patties. Use parchment or a Ziploc bag for easy cleanup.
Make a slight dimple in the center to prevent the patties from puffing up too much.
Season the Burgers
Season the outside of each patty with Killer Hogs Steak Rub or your favorite burger seasoning. Remember the bacon adds salt, so don’t overdo it.
Fire Up the Smoker
Set your pit to 275°F using Royal Oak briquettes for a coal bed then add wood splits for heat.
Place burgers directly on the grates and smoke for about 45 minutes, flipping after 30.
Cook to an internal temp of 145°F for a juicy medium finish.
Build Your Burger
Toast your buns and spread Big Malc's Burger Sauce on both sides.
Layer on: Pickles, Red onion, Lettuce, Tomato, Double cheese (cheddar + Swiss), Smoked brisket bacon patty
Crown it with the top bun and get ready to lean in.